Creamy Cheesy Baked Hominy Casserole
This creamy, cheesy baked hominy casserole is a cozy, southern-style comfort dish made with canned hominy, sour cream, melty cheese, and a buttery cracker topping. It’s easy enough for a weeknight and special enough for holidays or potlucks.
Ingredients
- 3 15-ounce cans hominy (white or yellow) drained and rinsed
- 1 1/2 cups sharp cheddar cheese shredded, divided
- 1/2 cup Monterey Jack cheese shredded (optional, for extra meltiness)
- 1 cup sour cream full-fat recommended (or whole-milk Greek yogurt)
- 1/2 cup milk whole or 2%; avoid skim if possible
- 4 tablespoons unsalted butter 3 tablespoons for sautéing, 1 tablespoon for topping, melted and divided
- 1 small yellow onion finely diced
- 1 small green bell pepper finely diced (about 1/2 cup; red or poblano can be substituted)
- 2 cloves garlic minced
- 1 4-ounce can diced green chiles drained; mild or hot
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder optional, for a subtle kick
- 1/2 cup crushed butter crackers or panko breadcrumbs for topping (use gluten-free if needed)
- Fresh parsley or green onions optional, chopped, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish (or similar 2–3 quart casserole dish) with butter or nonstick spray.
- In a medium skillet over medium heat, melt 3 tablespoons of the butter. Add the finely diced onion and green bell pepper with a pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until softened and just starting to brown at the edges. Add the minced garlic and cook for 30–60 seconds, until fragrant. If the pan looks dry, splash in a tablespoon of milk to prevent scorching.
- In a large mixing bowl, whisk together the sour cream, milk, smoked paprika, ground cumin, kosher salt, black pepper, and chili powder (if using). Taste and adjust the seasoning; the mixture should taste well-seasoned but not overly salty.
- Stir in 1 cup of the shredded sharp cheddar cheese, all of the Monterey Jack cheese (if using), and the drained diced green chiles. Reserve the remaining 1/2 cup cheddar for topping. The mixture will be thick and slightly lumpy from the cheese.
- Add the drained and rinsed hominy along with the warm onion–pepper–garlic mixture to the bowl. Gently fold until the hominy is evenly coated in the creamy mixture. If it seems extremely thick, add 2–3 tablespoons more milk; it should be creamy but not soupy.
- Spoon the hominy mixture into the prepared baking dish and spread it into an even layer. Sprinkle the reserved 1/2 cup shredded cheddar cheese evenly over the top.
- In a small bowl, combine the crushed butter crackers or panko breadcrumbs with the remaining 1 tablespoon melted butter. Stir until the crumbs are evenly coated, then sprinkle this mixture evenly over the cheese layer.
- Bake the casserole, uncovered, for 25–30 minutes, or until it is bubbling around the edges and the top is golden brown. For a deeper color, you can broil it for 1–2 minutes at the end, watching closely to prevent burning.
- Remove the casserole from the oven and let it rest for 10 minutes so it can set slightly. Garnish with chopped fresh parsley or green onions if desired, then scoop and serve warm.
Notes
To make this hominy casserole vegetarian, simply omit any bacon add-ins and use vegetable-based sides or toppings. For a gluten-free version, use gluten-free crackers or breadcrumbs for the topping, or skip the crumb topping and add extra cheese instead. The casserole can be assembled up to 24 hours ahead without the topping; cover and refrigerate, then let sit at room temperature for about 20 minutes, add the topping, and bake as directed, adding about 5 extra minutes if it is very cold. Leftovers keep in the refrigerator for 3–4 days. Reheat covered in a 325°F oven for 20–25 minutes, uncovering for the last few minutes to re-crisp the topping. The casserole can also be frozen (best before baking) for up to 2 months; add the topping just before baking.
Nutrition
Calories: 350kcal
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